Remove 20 raspberries from the package (approximately half). Cut each of those 20 raspberries in half and place 4 halves (2 whole raspberries) into each of the 10 molds.
Fill each mold with the rosé wine leaving a 1 inch gap to the top of the mold.
Place the lid on the mold and insert sticks into each slot.
Meanwhile, make the raspberry puree. In a small bowl heat the sugar, lime juice, and 2 additional Tablespoons of rosé and stir until the sugar is dissolved. Add the raspberries and mash. Set aside.
Freeze for three hours. Remove and use the popsicle sticks to guide some of the raspberry halves toward the top of the popsicles (bottom of the molds) if desired. Spoon the raspberry puree into each popsicle mold, leaving a gap of just 1/8-1/4" at the top so that it has room to expand. (See note).
Replace the lid and readjust the popsicle sticks. Make them as straight as possible so it is easy to get the lid off when frozen. Use the raspberries to wedge them in place if needed.
Freeze until completely solid, preferably overnight, typically at least 5 hours longer. The alcohol content makes it take longer to freeze.
I used this popsicle mold.This recipe fills 10 popsicles, 3 oz each. Different molds may have a different size and require more or less ingredients.Raspberries can be a little tart. For a sweeter popsicle, add more sugar or use strawberries.You can also add the puree immediately when you pour in the wine, however the puree will likely sink to the bottom. This makes it easier to assemble as you do not need to keep track of when to add the raspberries, but it will be more of a layered effect instead of mixed.